Aubergine

Aubergine, also known as eggplant, is a nightshade vegetable native to the Indian subcontinent. It is botanically a berry, typically growing to 10–30 cm long and 6–10 cm wide, with a smooth, dark purple skin and spongy, white flesh containing numerous small, edible seeds. Aubergines are cultivated worldwide in warm climates.

Aubergine is primarily used as a vegetable in cooking, valued for its texture and ability to absorb flavours. It is a key ingredient in dishes like ratatouille, moussaka, and caponata, and can be roasted, grilled, fried, or baked. Manufacturers use it to add substance and a characteristic flavour to savoury products such as lasagnes and sauces.

Aubergine is a whole food and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of fibre, vitamins, and minerals. While generally considered safe, some individuals may experience digestive discomfort from consuming large quantities of aubergine.